A multi-writer blog discussing our whats and whys for dinner in 2015

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Day 21 – Et Tu Fey? Then Fall… or the case of the missing post…

Apparently if you make two posts in a row, you have to start a new post or the first post gets edited to be the second post… oops.

I made etouffee tonight and it turned out simply amazing. Simply put, it is a shellfish gravy over rice.

In particular:

one stick of butter

2 diced green peppers

1 diced onion

3 stalks of celery diced

* 2 links andouille sausage diced

2 containers of chicken stock

1 lb of shrimp

1 lb of crawfish

1 cup of flour

*seafood seasoning (read Old Bay)

Z has one primary rule regarding food. It can’t look at her while she eats it. Crawfish are ultimately problematic with this rule but I solved it by cooking the shrimp and crawfish in a separate pot with the chicken stock.

I cooked the veggies and the sausage (which is not part of the original recipe) in the butter until softened. I added the flour to create a roux. I added the hot stock that had been steeping the water creatures in until I had a nice, thick, flavorful gravy. I shelled and de-veined (depooped) the critters and added the tails and shrimp meat to the finished dish as desired over rice.